1965 Alto Douro Garrafeira Particular Porto Porto

Description

Until about 1756, the production of “vinhos de embarque” – the name then used for Port wines – followed the so‑called “old process” of winemaking. Fortification, always in small quantities, was only carried out after fermentation had finished, yielding dry wines. In 1820 the modern fortification method appeared, halting the alcoholic fermentation and producing sweet wines. This technique only became widespread in 1852, by which time Port wines began to resemble what they are today. Thus, Port wine is a fortified wine, produced in the Douro Demarcated Region under peculiar conditions stemming from both natural and human factors. The production process, rooted in tradition, involves stopping the fermentation of the must by adding wine spirit, blending wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White to Rosé styles. The year of bottling may not correspond to the image presented. (illustrative image)